Ingredients
Serves 4
- 400g salmon
- 1 lemon
- 5g brown sugar
- Fennel, chervil, fresh thyme
- 10cl virgin sesame oil
- Virgin hazelnut oil
- Coarse Île de Ré salt
- Ground black pepper
Method
- Salt the salmon with Île de Ré salt (20g per kilo) mixed with the pepper and sugar.
- Add the coarsely chopped herbs, coat them with virgin sesame oil. Leave in the refrigerator for 48 hours.
- Cut into thin slices or sticks and pour over the lemon juice.
- Best served with a mesclun salad mix or your chosen raw vegetables, topped with a drizzle of virgin hazelnut oil